SUWON WANG GALBI
“SUWON” is a city in Korea about 20 miles south of Seoul and the word “WANG” it means “King” in Korean and the word “GALBI” means Short Ribs. The following is a brief story of how the Korean BBQ Galbi came to be.
During the Choson Dynasty, King Jung-Jo ( 1752-1800 ) prohibited the slaughter of cattle. King Jung-Jo believed that cattle was a very important part of Agriculture (farming). During the same period, King Jung-Jo was constructing a fortress in Suwon (Wha Sung Fortress). In order for the King to complete the fortress in record time, the King hired thousands of workers. The King had to feed the workers and feed them well, so the King allowed the slaughter of cattle only in the city of Suwon. That is how Suwon became the largest cattle market in Korea until 1940.
In the 1950’s, a restaurant (Wha Choon Oak) in Suwon, famous for Hangover soup (Hejangguk) was serving their soup with a king size beef rib in it. One of the customers commented “This rib is too good to be in a soup. It should be roasted over charcoal” Through trial and error, the restaurant owner finally succeeded on a recipe in 1956.
What is now known as SUWON WANG GALBI! THE BIRTH OF KOREAN BBQ GALBI!
Now a days, almost all Korean Gangnam BBQ restaurants marinate the Galbi in soy sauce. Here at Gangnam BBQ, we take pride in seasoning the beef galbi in the traditional dry rub. The Original Suwon Wang Galbi seasoning. We use the freshest of meats and the seasoning does not overtake the flavor of the meat but it enhances it. We do not marinate the meat overnight or days before, but season them for every
order. Yes, we do have your soy sauce based BBQ meats. But please consider trying our Suwon Wang Galbi and Jumulluk which come with the dry rub seasoning. You will not regret it!